This fresh lumpia or lumpiang sariwa recipe is one of the favorite among Filipino dishes and there are variations of fresh lumpia. One of those is the lumpiang ubod which is the most favorite but some just use mung bean sprouts. Ubod or heart of palm is not readily available in most wet markets or supermarkets so if you are thinking of any substitutes, why not try green papaya? I’m sure you will love this fresh papaya lumpia. I posted this vegetable recipe today for those who wants to abstain from meat because it’s Good Friday today. But there is a teeny-weeny minced pork and shrimps added and I think it won’t hurt.
Mexican Cheese Sticks
April 17th, 2014 
Turn your ordinary cheese sticks into a taco and pork and beans flavor Mexican inspired cheese sticks. I’m sure this will be a very good appetizer and can be served while drinking beer or your favorite beverages. This can be eaten without a dipping sauce because all the flavor is inside the cheese sticks wrappers. But you can use catsup or mayonnaise or both.
Roasted Maya-Maya (Red Snapper) with Vegetables
April 16th, 2014 Roasted maya-maya or red snapper is a simple yet elegant dish. The wine and lemon adds continental flavor to the dish. This is a low calorie dish and loaded with vitamins and minerals because the fish is combined with vegetables like bell pepper, potatoes and carrots. It is also roasted in an oven and not fried so that you can really taste the flavor.
Baked Fish Fillet with Capers
April 15th, 2014 Capers are not indigenous in the Philippines and it is native to the Mediterranean which is why many dishes there contains capers. To describe it, it is an edible flower bud and often used as seasoning and garnish. We can only find it locally in the form of salted and pickled in bottles sold in big supermarkets. So whenever you visit a supermarket and saw capers in bottle, you can use this recipe to try it. Fish fillets can be any white flesh fish like lapu-lapu, labahita, cream dory or tilapia.
Chicken Chunks Pasta with Kesong Puti
April 14th, 2014 This chicken pasta dish is combined with kesong puti, a local white cheese made from curd fresh milk of cow or carabao. Looks like it is adapted from Mediterranean cuisine because the kesong puti is very similar to feta cheese which is mostly used in Greek or Turkish dishes. Cooking is also straightforward and if you have already cooked spaghetti or any other pasta, then cooking this dish is a breeze. And with regards to marinating the kesong puti, it can be marinated a day ahead or several hours before serving to give it time to absorb the flavor of herbs and tomato paste.